Description
Classic French Crème Brûlée is a smooth and creamy vanilla custard topped with a crisp layer of caramelized sugar. This elegant dessert uses infused cream with real vanilla and baked gently in a water bath to achieve the perfect silky texture.
Ingredients
Scale
Custard Ingredients
- 2 cups pure cream (Australian) or heavy cream (US)
- 1 vanilla pod or 1 tsp vanilla bean paste
- 5 egg yolks
- 1/4 cup caster sugar (superfine sugar)
- 2 tsp caster sugar (superfine sugar) for topping
Instructions
- Prepare Vanilla: Split the vanilla pod lengthwise and scrape out the seeds using a small knife. Place both the seeds and the pod into a saucepan with the cream.
- Infuse Cream: Simmer the cream and vanilla pod uncovered over low heat for 10 minutes. Remove from heat and let it infuse with the lid on for 1 hour. If using vanilla bean paste, simply allow cream to cool to lukewarm. Remove the vanilla pod and skim off any skin formed on the surface.
- Preheat Oven and Setup Ramekins: Preheat oven to 130°C (265°F) or 120°C (250°F) if using fan-forced. Place four 2/3 cup (150 ml) ramekins into a baking pan with sides high enough to hold water halfway up the ramekins.
- Boil Water: Bring water to a boil in a kettle.
- Whisk Egg Yolks and Sugar: In a bowl, whisk the egg yolks and 1/4 cup caster sugar just until combined. Avoid over-whisking to prevent bubbles that can mar the custard.
- Combine Cream and Eggs: Gradually pour the warm cream into the yolk mixture, stirring gently to combine.
- Fill Ramekins: Divide the custard mixture evenly among the ramekins using a soup ladle.
- Add Water Bath: Carefully pour the boiling water into the baking pan, ensuring it comes halfway up the sides of the ramekins without causing them to float.
- Bake Custards: Bake for 35 to 40 minutes or until custards are mostly set but still slightly wobbly when gently shaken.
- Cool and Refrigerate: Remove ramekins from water bath. Allow to cool to room temperature, then refrigerate for at least 6 hours or overnight, up to 3 days.
- Caramelize Sugar: Just before serving, sprinkle 2 tsp caster sugar evenly over each custard. Caramelize with a kitchen torch or under a broiler until golden and crisp to create the signature brûlée crust.
Notes
- If you don’t have a vanilla pod, vanilla bean paste is a convenient substitute; it does not require infusion but just cooling to lukewarm.
- For the perfect texture, do not over-whisk egg yolks and sugar to avoid air bubbles in custard.
- The water bath ensures gentle, even cooking to prevent curdling.
- Let custards chill thoroughly to firm up before caramelizing the sugar topping.
- Leftover egg whites can be reserved for meringues or other recipes.
